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All Journal Jurnal Teknik Kimia USU
Rondang Tambun
Departemen Teknik Kimia, Fakultas Teknik Universitas Sumatera Utara
Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PEMBUATAN SIRUP GLUKOSA DARI KULIT PISANG KEPOK (Musa acuminatabalbisianacolla) SECARA ENZIMATIS Zulqarnain Albaasith; Rahmad Nauli Lubis; Rondang Tambun
Jurnal Teknik Kimia USU Vol. 3 No. 2 (2014): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.05 KB) | DOI: 10.32734/jtk.v3i2.1607

Abstract

Glucose syrup is a trade name of hydrolysis of starch solution. The purpose of this research is to produce glucose syrup from banana peel and examine the variables that affect the hydrolysis process. The process of making glucose syrup in this study through a series of treatment until the resulting slurry is ready to be processed banana peel. Hydrolysis process is then performed using α-amylase and glucoamylase enzyme. This process is carried out in four phases: liquefaction, saccharification, purification and concentration. In the liquefaction process to vary the weight of raw materials: water (10% w / v, 20% w / v, 30% w / v and 40% w / v) and heating temperature (60oC, 70oC, 80oC and 90oC). In this research shows that the best glucose syrup is in the variation of glucose syrup raw materials: water 10% w / v at a temperature of 90oC which produces reducing sugar 9.86% and 98.56% DE value.
EKSTRAKSI PIGMEN ANTOSIANIN DARI KULIT RAMBUTAN (NEPHELIUM LAPPACEUM) DENGAN PELARUT ETANOL Laura Olivia Siahaan; Elvi Rasida Florentina Hutapea; Rondang Tambun
Jurnal Teknik Kimia USU Vol. 3 No. 3 (2014): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.094 KB) | DOI: 10.32734/jtk.v3i3.1640

Abstract

Rambutan fruit (Nephelium lappaceum Linn) is a kind of tropical fruits which come from Malaysia and Indonesia. Their red coloured rinds have not used yet effectively and that coloured may be due to anthocyanin that can be used for natural colours. The purpose of this research is to know the optimal condition of the extraction anthocyanin, they are particle size of rambutan rinds, temperature and extraction time. Analysis of the anthocyanin use spectrophotometer UV-Vis to detect the wavelength and the absorbance of the anthocyanin. The best conditions are rambutan rind milled by blender and extraction time for 8 hours at 70 0 of temperature. These conditions give the highest color intensity having 1,0086 of maximal absorbancy, 120,1601 mg/mL of anthocyanin concentration and 0,6008 % of rendement.
Co-Authors Elvi Rasida Florentina Hutapea Laura Olivia Siahaan Rahmad Nauli Lubis Zulqarnain Albaasith